Not exact matches
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3 cups
flour 1/4
tsp salt 1 1/2
tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1
tsp vanilla extract 1
tsp coconut extract 1/2 cup cream of
coconut
4 c. whole wheat
flour 1 heaping tb vital wheat gluten
flour 1
tsp salt 2 tb olive oil 3 tb
coconut oil (see notes) 3 tb unsweetened applesauce 1/2 c. pureed, extra-firm silken tofu 2/3 c. pureed, canned / undrained pineapple (see note)
additional flour for kneading
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3 cups
flour 1/4
tsp salt 1 1/2
tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1
tsp vanilla extract 1
tsp coconut extract 1/2 cup cream of
coconut
If you have a really runny peanut butter, you may need to add an
additional 1
tsp of
coconut flour to the mixture.